A beautiful roast lamb for any holiday table.
- 5 lb boneless leg of lamb
- 15 cloves of garlic, peeled
- 10 stems fresh oregano*
- 5 stems fresh thyme*
- 2 stems fresh rosemary*
- 3 heaping tsp kosher salt (I prefer Diamond brand) + additional for salting lamb*
- 2 Tbsp sumac spice
- 1 Tbsp dried mint
- 1/4 cup olive oil
- squeeze of half a lemon
- 3 large potatoes, cut in quarters
- 2 large onions, cut in quarters
- 3 large carrots, cut in sections of 3
- Begin by carefully scoring the top of the lamb skin to create slits that are deep enough to cut through the skin but not the lamb itself. Make a crisscross pattern.
- Next, salt your lamb, using kosher salt, liberally salt the entire cut of lamb. I usually use a good 4-5 teaspoons of salt. Allow the lamb to rest for 30 minutes salted while you prepare the rub.*
- In the bowl of a food processor, add your garlic, fresh and dried herbs, olive oil and lemon juice. Pulse to create a paste.
- Liberally rub the paste all over the lamb, especially on the inside of the lamb.
- Roll the lamb and secure using cooking twine in the middle and both ends.
- In your large Le Creuset Dutch Oven, place your lamb roast skin side up.
- Add your potatoes, onions and carrots around the lamb.
- With any remaining paste, add in 1/4 cup of water to create a slurry and add to the dutch oven.
- Place in oven on broil, broil for 5-6 minutes, checking regularly. Looking for the top to sear and brown.
- After broiling, lower oven temperature to 375 degrees and cover lamb, roast for 2 hours until temperature reaches 150 with a meat thermometer.
- Remove lid and broil for another few minutes before removing completely.
- Allow lamb to rest for 20 minutes before removing and slicing. Enjoy!
- A little bit about why I use Diamond Salt to prepare and brine my food: https://www.tasteofhome.com/article/types-of-kosher-salt/
- If you don’t have fresh herbs, you can substitute dried herbs: 2 Tbsp oregano, 2 tsp thyme, 1 tsp rosemary
Keywords: lamb, roast, Easter, Lebanese, Mediterranean, dinner